Ground Spices

  

Ground spices are the powdered form of whole spices, created by grinding dried seeds, roots, bark, or other plant materials. This process releases essential oils, intensifying their aroma and flavor, making them integral to culinary practices worldwide.

In Sri Lankan cuisine, ground spices are fundamental, contributing to the rich and complex flavors characteristic of the island's dishes. Commonly used ground spices include cinnamon, turmeric, black pepper, and cardamom. These spices are often blended to create curry powders and other seasoning mixes that define Sri Lankan curries and sambols.

While ground spices offer convenience and immediate flavor release, they tend to lose their potency faster than whole spices due to the increased exposure to air. Therefore, it's advisable to purchase them in small quantities and store them in airtight containers, away from light and heat, to maintain their freshness and efficacy.

Beyond their culinary applications, many ground spices possess medicinal properties. For instance, turmeric contains curcumin, known for its anti-inflammatory and antioxidant effects. Incorporating such spices into daily cooking not only enhances flavor but also contributes to health and well-being.